GC Analysis of the Fatty Acid Composition of Yak Kidney

ArticleinChromatographia 69(1):139-143 · March 2009with38 Reads
DOI: 10.1365/s10337-008-0845-6
To obtain valuable information for development of potential commercial products from yak kidney, which is usually treated as waste, the fatty acid composition of kidneys from yak reared in Gansu province, China, was investigated by gas chromatography. Fifteen different fatty acids were identified. The major fatty acids are oleic acid (33.3%), stearic acid (20.2%), and palmitic acid (18.4%). More interestingly, several important and essential fatty acids were also identified, including conjugated linoleic acid (2.94%), omega-3 fatty acids, for example docosahexaenoic acid (1.47%), eicosapentaenoic acid (1.11%) and alpha linolenic acid (0.37%), and omega-6 fatty acids, for example arachidonic acid (2.86%) and linoleic acid (1.98%). The results show that the fatty acid composition of yak kidney is of reasonable value and is suitable for further development of possible commercial products. This is the first report of the fatty acid profile of yak kidney.
    • "CLA is a major dietary and biologically active isomer [21]. The PUFA identified in yak kidney fat contain 27.4% c9t11C18:2 (Table 1) [5]. In contrast to reduction of most of the PUFA identified, the c9t11C18:2 content remained nearly unchanged during the initial stage of oxidation. "
    [Show abstract] [Hide abstract] ABSTRACT: Previously, we have shown that the fatty acid composition of yak kidney is of reasonable value and is suitable for further development of possible commercial products. Changes in the fatty acids of yak kidney fat during the initial stages of storage have been investigated. The full period of autoxidation was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) at 15±1°C for up to 70days. The stability profile of the fatty acids identified by gas chromatography demonstrated that saturated fatty acids increased from 49.68 to 55.96% and that polyunsaturated fatty acids and monounsaturated fatty acids decreased from 10.73 to 6.95% and from 37.85 to 28.22%, respectively. Amounts of all the functional fatty acids except conjugated linoleic acid and linoleic acid, started to decrease after 10days of storage. These results indicated that the initial stage of autoxidation occurred during the first 25days of storage. It is suggested that development of potential commercial products should be accomplished within ten days, because the functional fatty acids started to decrease after this period of storage. In addition, the good correlation between PV/TBARS values and changes of individual fatty acids could be used as an indicator to monitor the changes of the functional fatty acid during the development process of yak kidney fat-related commercial products.
    Article · Nov 2009
  • [Show abstract] [Hide abstract] ABSTRACT: In order to evaluate the nutrition value of the yak meat and to compare fatty acid of kidney fat from yak and yellow cattle, the fatty acid composition of the kidney fat from yak and yellow cattle both grown in Gansu province, China was investigated by use of gas chromatographic method. Compared with yellow cattle, the monounsaturated fatty acid and polyunsaturated fatty acid of yak were higher evidently except SFA. Similarly, the ratio of UFA/SFA, which were only 0.98 and 0.67, were not exceeding 2. Yak was higher PUFA/MUFA ratio than yellow cattle at 0.11. More importantly, several important fatty acids have also been demonstrated including conjugated linoleic acid (CLA), omega-3 fatty acids as well as omega-6 fatty acids in fat of yak. The results show yak fat has a more reasonable value of fatty acids composition and is proper for further research of possible commercial products.
    Conference Paper · Jan 2012
  • [Show abstract] [Hide abstract] ABSTRACT: Effects of high-pressure treatment (100MPa to 600MPa) on lipid oxidation and composition of fatty acids in yak body fat at 4°C and 15°C were investigated for up to 20days storage. 400 and 600MPa treatments increase the level of thiobarbituric acid-reactive substances (TBARS) 335% and 400% (p<0.05), respectively. Composition analysis shows that 600MPa treatment induces a lower (p<0.05) percentage of polyunsaturated fatty acids, and C22:6 decreased significantly. A significant decrease in PUFA/SFA and n-6/n-3 PUFA values was observed at the end of storage. Samples treated at the lower pressures gave good sensory acceptability. It is concluded that a higher-pressure treatment is important in catalyzing lipid oxidation and the evolution of fatty acids in pressure-treated yak body fat.
    Article · Mar 2013